THE BEST APPLE PIE
We love using a variety of apples in our pie; it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.
Provided by Food Network Kitchen
Categories dessert
Time 10h45m
Yield 10 servings
Number Of Ingredients 17
Steps:
- For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
- Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
- To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
- Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
- Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
- Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
- Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)
MILLIE'S PERFECT APPLE PIE
My perfect apple pie, this has always been my favorite pie which I am often asked to baked for family get togethers. The recipe is actually one that has been in our family for years and is my personal favorite. I like the level of cinnamon spicyness it has as well as the perfect crust which is my grandmothers recipe. This recipe is a sure thing for the perfect apple pie. I am from Texas originally, but have lived in Australia for 3 years now, since I cannot find the shortening here that the crust requires I substitute this with soft margarine spread. It works great as well, just keep all crust ingredients as cold as possible for a light flaky crust.
Provided by Millski
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- For Pie Crust:.
- Sift flour, add salt & sift again.
- Using two butter knives, cut in half of the shortening thoroughly or until mixture resembles course corn meal.
- Cut in remaining shortening until roughly the size of peas.
- *The secret to flaky crust is Ice Cold Water and very cold shortening.
- Sprinkle water, 1 tablespoon at a time over small portions of the mixture, with a fork press the flour particles together as they absorb the water, do not stir.
- Push aside pieces of dough in bowl as formed and sprinkle remaining water over dry portions, use only enough water to hold the pasty together. It should not be wet or slippery.
- Press all together lightly with your fingers or wrap dough in waxed paper & press all together gently.
- Bear in mind, the less the dough is handled the better the crust.
- Place dough in refrigerator to chill while peeling & slicing apples.
- Apple Pie filling:.
- Pre-heat oven to 425f
- Peel, Core and slice apples - 4-5 cups is about 5-6 apples.
- Prepare pastry and roll out undercrust, fit into a 9 inch pie pan.
- In a bowl: combine sugar, flour, cinamon, nutmeg, allspice and salt.
- Spread half of this mixture over the pastry lined pan.
- Add apples and sprinkle remaider of mixture over the apples.
- Sprinkle apples with lemon juice and dot with butter.
- Roll, fit and seal upper crust over the top of the apples, I like to cut little hearts and X's in the top crust too for air.
- Bake on the lower shelf of a hot oven (425 f) 30-40 minutes.
- * I also cover the very edge circle of the crust with foil to keep the edges from browning too much more than the rest of the pie while baking.
Nutrition Facts : Calories 410.8, Fat 21.8, SaturatedFat 7.1, Cholesterol 11.4, Sodium 359.3, Carbohydrate 51.9, Fiber 2.5, Sugar 25.4, Protein 3.5
APPLE PIE
Kids will love to help make and eat this comforting, classic fruity pudding with homemade shortcrust pastry
Provided by Good Food team
Categories Dessert, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. To make the pastry, sift the flour into a large mixing bowl and add the butter or margarine. Using your fingers, mix together until the mixture resembles breadcrumbs.
- Add about 3 tbsp cold water - 1 tbsp at a time - to bind the mixture into a ball. Then wrap it in cling film and leave to chill in the fridge while you prepare the apples, or for 30 mins if you have time.
- While the pastry is chilling, core the apples, then cut into even-sized chunks so they all cook in the same amount of time. Put the apples into the pie dish, drizzle over the honey and add the cinnamon, mixed spice and about 2 tbsp water.
- Roll out the pastry on a floured work surface until it is large enough to cover the pie dish. Using the rolling pin, carefully lift the pastry and lay it over the top of the apple mixture. Carefully trim off the excess pastry (this can be rerolled and cut into shapes to decorate the pie crust if you like) and press the pastry edges onto the dish to create a seal.
- Make a small cut in the pastry so that the air can escape during cooking, then brush with beaten egg to glaze.
- Bake the pie in the oven for 20-30 mins until the pastry is golden and sandy in appearance and the apple filling is bubbling and hot. Serve while still warm with crème fraîche, ice cream or natural yogurt.
Nutrition Facts : Calories 527 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
PUFF PASTRY APPLE TURNOVERS
"I had a package of puff pastry in my freezer and mentioned to a friend that I'd like to make apple turnovers," notes Coleen Cavallaro of Oak Hill, New York. "She shared a recipe that I adapted for the puff pastry. These turnovers were a big hit on my first try!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 416 calories, Fat 21g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 245mg sodium, Carbohydrate 55g carbohydrate (18g sugars, Fiber 6g fiber), Protein 5g protein.
More about "millies perfect apple pie food"
MILLIE'S PERFECT PIE CRUST RECIPE - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
4.5/5 (73)Total Time 50 minsCategory Desserts Treats And SnacksCalories 167 per serving
- Either chop the cold butter into 16 half tablespoon size pieces, or coarsely grate it with a box grater. Add the butter to the flour salt mixture.
- Using the whisk attachment or standard beaters, mix on low to incorporate the butter into the flour. The butter flour mixture should be crumbly and loose.
- In a one cup measuring cup beat together the egg, vinegar, and water. With the mixer running on low, slowly pour in the egg mixture and continue to mix until combined.
GRANDMA MILLIE'S APPLE PIE | MRFOOD.COM
From mrfood.com
5/5 (3)Category Pies
- In a large bowl, combine 3/4 cup sugar, the flour, cinnamon, nutmeg, and cloves; mix well. Add apples and butter and toss until evenly coated.
- Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly against pie plate. Spoon apple mixture into crust, then place remaining crust over apples. Pinch edges together to seal, then flute. Using a knife, cut four 1-inch slits in top. Brush milk over crust and sprinkle with remaining sugar.
THE ONLY APPLE PIE RECIPE YOU'LL NEED - YOUTUBE
From youtube.com
Author Natashas KitchenViews 6.2M
BEST APPLE PIE RECIPE - HOW TO MAKE CLASSIC …
From food52.com
HOW TO MAKE A PERFECT APPLE PIE EVERY TIME - TODAY
From today.com
MILLIES PANCAKE SHOPPE | BREAKFAST AND LUNCH DINER EST.1959
From milliespancakes.com
APPLE MILLE-FEUILLE | IGA RECIPES
From iga.net
MILLIE DESSERTS
From milliedesserts.com
HOMEMADE APPLE PIE - BEST RECIPE FOR APPLE PIE - THE PIONEER …
From thepioneerwoman.com
MILE-HIGH APPLE PIES - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
GRANDMA MILLIE'S APPLE PIE | TODAY WE’RE HONORING ONE OF …
From en-gb.facebook.com
13 PLACES IN VIRGINIA WHERE YOU CAN GET THE BEST PIE
From onlyinyourstate.com
SPIRALIZED APPLE PIE - TODAY
From today.com
GRANDMA MILLIE'S APPLE PIE - FACEBOOK
From facebook.com
MR. FOOD: GRANDMA MILLIE’S APPLE PIE | MR. FOOD
From koamnewsnow.com
HOW TO MAKE THE PERFECT APPLE PIE - LEE VALLEY TOOLS
From leevalley.com
RED TRUCK BAKERY IN VIRGINIA BOASTS WORLD-FAMOUS PIE
From onlyinyourstate.com
APPLE PIE RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love